- flour - 13/4 Cups
- Wheat sprouts - 1/4 Cups (fry)
- yeast - 1 Piece (bundle)
- salt - 1/2 teaspoonfuls
- water - 1 cup
- olive oil - 4 items. spoons
- honey - 1 st. a spoon
- parsley - 2 st. spoons
- garlic cloves - 2 pieces (finely chopped)
- Mozzarella cheese - 1/2 Cups (grate)
- Parmesan cheese - 1/2 Cups (grate)
In a large bowl, mix 1-1 / 2 cups of flour, wheat sprouts, yeast and salt. In a saucepan boil water, 1 spoonful of olive oil and honey, at a temperature of 120-130 degrees Fahrenheit and add to the dry ingredients, mix until a homogeneous homogeneous mass is obtained. Gradually add the remaining flour, knead another 4-6 minutes to get a soft, elastic dough. The dough is ready, but better let him rest. Cover it with a towel, and let it stand for about 10 minutes. Roll out the dough by forming a rectangle of size 15-10. Place the rectangles on an oiled baking tray, press it so that the dough sat tightly on the baking tray, top with butter, sprinkle finely chopped parsley, basil and garlic. Cover and leave in a warm place to rise for about 30 minutes. Bake at 425 degrees Fahrenheit for 10 minutes. Pour the grated cheeses Parmesan and Mozzarella. Put back in the oven and bake for another 3-5 minutes or until golden brown. Cut into 20 sticks and serve hot.
Servings: 9